Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-12-24
HOW TO DECORATE FOOD.
Seas0nable Hints 20 HOusekeepers who
Wish 70 Set an Appointing Table.


wish 70 Set an Appesizins Table.
From the New York Sun
The various ways in which even the plainest
dishes may be made appetizing and handsome
should be known to all housekeepers, particularly
at this season OF the year, when festive occasions
are most frequent. It is easy TO garnish dishes
richly for a trifiing outlay Of time and trouble,
and the Increased beauty OF a table well repays
the pains taken. In many homes the appearance
OF the table can be improved and stiffness avoided
by the exercise OF a little ingenuity, and what
housekeeper is there who would not rather have q
few simple dishes pretilly served than a number
carelessy prepared? 1t is frequently the case that
the desert is generously decorated while the meats
and vegetables are served without the slightest
attempt at ornamentation. Pickles Of almost
every variety are useful for garnishing fish as
well as cold meats A piece OF whitefish can be
trimmed with a slice Of lemon In the center and
sprinkIed with the yek OF a hard boiled egg that
be put on In geometrcai lines or in the form OF
star, and the dish be bordered with capers or small
chilies, or, II preferred, parsley.
Stewed whtefSh, with white sauce, should be
ornamented with gherkins cut In long, narrow
strips and capers laid In small rings over the
center. Many cooks cut the whites Of eggs into
rings and lay them on fish In the stereotyped
fashion. They should be separated from the yelkS
and cooked as follows: Grease an ordinary Jam
pot, put In the whites, and set the pot in sauce
when any devices can be cut from them-leaves,
stars, diamonds
fried parsley is an ornament. II should be very
dry. Put into wire basket and plunge it into
smoking fat 1t will become crisp in a moment
ana the color Will be retained
Bread crumbs, colored pink and yellow, make
pretty decorations for many dishes. Vegetable
cooring is not unwholesome, and can be used in
crumbs, and even vegetables can be coOred for
borders Of dishes, and they add greatly to the
effectiveness OF many plain meats.
handsome dish OF vegetables, either turnlpS,
carrots or potatoes, can be. made with alternate
layers OF green peas and caperS laid over them In
rows and the top crowned with a urifling quantity
OF currant Jelly Chopped beetS, caperS, and parS-
ley introduced into salad make 1t better and i'm
prove tslooks. For boiled fish lobster coral should
be added to the sauce, and In lieu OF this bread
crumbs cOlored pink make an excellent substitute.
Potted meats can be made to look snowy and
handsome II strips Of the hard white OF egg is laid
on in a kind OF trellis work. The meat can be
arranged In any shape and decorated TO suit the
fancy with the whites OF eggs which have been
previously prepared according to the directions
given above. Curled butter, which is obtained by
rubbing butter through a hair sieve and taking 1t
up carefully, is a pretty ornament TO cold sliced
turkey or chicken. Tufts OF parley add to the
attractiveness OF this dish. bark green olives
may take the place OF the parsley, II preferred.
SardineS should always be garniShed with CHER.
kins olives or capers. Next after olives as an APP
petlzer is the following: Fry some small SQUARES
or stale bread until they are crisp and or golden
brown. Then put spot OF mayonnaise In the
centre of each. A stoned olive should be placed
on this and then on the top OF 1t drop little more
mayonnaise. Chopped capers or anchOvy are often
placed on the bread bits with the mayopnaise
Partisan essence, which can be bought by the bot
tie, may be used 10 flavor gravieS 1t gives rich
color to any gravy, and adds to the richness OF the
taste Glaze Is an excellent decorative medium
for tongues fowls outlets, and cold entrees 1t is
expensive IL made from meat in private houses
but II can be bought.
striking looking and tOOthSOme dish for n
luncheon are Neapolltan outlets, made OF the white
meat OF a boiled FOWL with an equal weight Of
cooked ham or tongue, or the two mixed. Season
well with salt, cayenne lemon juice mixed sweet
herbs, and fresh parsley finely chopped; then
mOisten with little good white sauce: pour into
fiat dish, and, when cold, cut into oya-shaped
outlets; brush each with liquid glaze all over
edges included and coat with chopped truffles and
olives These should overlap each other In circle
On the dish, with a dressed salad in the center
Currant jelly laid on in round heaps decorate a
dish OF boiled rice, and If the rice has been cooked
with the addition OF lemon JUICE 10 the water
thereby increasing It's whteneSS and causing the
gr lins to separate WELL II will be very pretty mar
ticularly II about the edges OF the dish are laid
bits Of watercress. Scallops OF fish or poultry are
improved by the addition OF small portions Of
maccaroni and tomatoes put along the edges OF the
dish and on top OF the ScallOpS
pretty dish Is turbot a Ia creme which is made
OF cold boiled tur0ot, broken into what are called
flakes, then mixed with Bechamel sauce yelks Of
eggs, and grated parmesan. and seasoned with
pepper and lemon juice. Celery tops about the
dish add to its appearance. RSSOlettes, which
are made OF pun paste, and cut The size OF bis
cult, are adorned with marmalade or jam laid on
IN places. over tue tOD Is lalQ another LAYER Of
paste, covered with the white Of an egg aud the
whole Is baked TO light brown. White sugar Is
sifted all over It, and few drops OF jelly are put
On top.
A dainty breakfast dish which is uncommon is
made thus: Cut two long slices OF cold meat and
three OF bread, buttered thckly, about the same
size and shape; season the meat with pepper, salt
and little 1nely-chopped parsley Or il Ii is veal
a little chopped ham; then lay one slice Of bread
between Two OF meat, ana have the other two
slices outside; faSten together with short wooden
skewerS IL you have a quick oven, put in and
haste with butter thoroughly, that the bread may
be all over crisp and brown. II the oven is not hot
enough to bake quickly, fry 1t In very hot fat as
you would crulers- Garnish with sprigs OF parsley
and serve hot.
The subject OF garnishing is inexhaustible, for
the plainest v1ands may be rendered attractive
with an artistic eye and common sense in the ar
rangemenL The principal danger with novices is
that they Will overdo the business. A good cochi-
neal color1ng, which l. quite harmless, is made by
taking one ounce OF powdered cOchineal, one ounce
OF cream OF tartar, two drichmS Of alum and
half pint OF water. Boil the cochineal water
and cream OF tartar until they are reduced TO one
half; then add the alum, and put up in small bot
les for Yellow is obtained by the Infusion OF
Spanish saffron in a little water.